Coconut Calamari Recipe By Tasty

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CALAMARI SKILLET CURRY



Calamari Skillet Curry image

Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice.

Provided by Kittencalrecipezazz

Categories     Squid

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons peanut oil
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
4 plum tomatoes, seeded and chopped (or use a 28-ounce can diced tomatoes, well drained)
1 -2 small jalapeno pepper, seeded and finely chopped
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or to taste)
2 teaspoons ground coriander
2 teaspoons grated lime zest
1 (14 ounce) can coconut milk
1 1/2 cups chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
salt and pepper
1 (2 1/2 lb) package frozen calamari, thawed (tubes and tentacles)
toasted coconut

Steps:

  • Cut the thawed calamari into 1-inch pieces; set aside.
  • Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
  • Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
  • Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
  • Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
  • Season with salt and pepper to taste.
  • Serve over cooked rice and sprinkle with toasted coconut if desired.

COCONUT CALAMARI RECIPE BY TASTY



Coconut Calamari Recipe by Tasty image

These coconut calamari strips are super refreshing and a great source of fiber! A perfect meal for the warmer months (or any month you'd like to enjoy some deep-fried goodness)!

Provided by Merle O'Neal

Categories     Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 14

⅓ cup caper juice
1 teaspoon lemon zest
2 tablespoons lemon juice, plus more to taste
2 tablespoons olive oil
2 cloves garlic, crushed
3 young thai coconuts, meat removed
1 ½ cups canola oil, for frying
1 cup all purpose flour
6 tablespoons semolina flour
1 ½ teaspoons kosher salt, plus more to taste
1 cup non-dairy milk, of choice
1 tablespoon apple cider vinegar
½ cup fresh parsley, chopped
1 lemon, cut into wedges

Steps:

  • Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
  • Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
  • Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
  • In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
  • In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
  • Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
  • Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
  • Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
  • Enjoy!

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